Massel x Good Chef Bad Chef: North African Wholemeal Couscous Salad

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu offers a lower-calorie, dairy-free option.

wholemeal couscous

🥗Healthier: quinoa

💰Cheaper: regular couscous

Quinoa is gluten-free and high in protein.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a nut-free alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more economical choice.

Heat stock until simmering.

In a bowl, combine wholemeal couscous, cumin, olive oil, and salt.

Pour hot stock over couscous and mix well.

Cover with Glad Wrap and let sit for about 5 minutes until stock is absorbed.

Fluff couscous with a fork after 5 minutes.

Prepare salad dressing with olive oil, salt, lemon juice, honey, paprika, and cumin; mix well.

Chop tomatoes, red onion, and cucumber into small pieces.

Add chickpeas, dried apricots, and pistachios to the salad.

Chop fresh mint and parsley, adding most to the salad and reserving some for garnish.

Add grated carrot to the salad and mix everything together.

Pour dressing over the salad and stir to combine.

Serve on a platter, topping with pomegranate and remaining fresh herbs.

Spice Level:

Dietary

Allergens